These cookies are delicious…I promise! Adam and I go through the plate in just a couple days. They are easy and quick to make, always turn out well, and taste like the best chocolate chip cookies you’ve had. Adam’s not a fan of cooking or baking and even he is always up to make these! Seriously overselling these right now but they really are excellent. Also, I’m working on two really cool posts right now that are taking a little more effort than normal so stick with me here. There’s an absolute guide to magnesium and an infographic response to Cowspiracy which, if you haven’t heard of it, is the latest bit of semi-fictional propaganda against eating beef. Spoiler alert, check out Allan Savory’s TED talk on reversing desertification if you haven’t already, it is really astonishing.
8 tablespoons butter (1 stick) softened
1 1/4 cups almond meal (Sam’s club has it for $5 a pound right now!)
3/4 cup flake coconut
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla
1/2 cup Swerve
2 teaspoons molasses (optional — gives a brown sugar flavor)
1/2 chocolate chips (I use Lily’s sweetened with stevia!)
Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper. Mix everything together and drop by 1 tablespoon measure (this is very important!) on baking sheet. Gently press them down — wet fingertips will help. Bake 10-12 minutes. They won’t seem done but they will firm up as they cool. They shouldn’t brown on the bottoms. Let cool 10 minutes on the pan before removing.
Source: Rx Primal Blog